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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/7/2008 5:04:26 PM | | Today was the first day of grilling seasons for me. I grilled up some chicken breasts brushed with peanut sauce, chipotle powder and crushed red pepper. Served it with some sour cream and flatbread. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/7/2008 5:11:36 PM | Luckily, here in Florida we can grill outside all year round.
Sherilyn: That sounds delicious...although I admit to never having tried peanut sauce. Do you make that yourself?
Rethinking the couple weeks now, I think the first one this year may not be till end of june/july, I forgot I still need to rebuild/repair the deck after the last party last year...
Wow! That must have been some party...count me in.
Have hedge trimmers, will travel. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/7/2008 8:41:45 PM | I've got beer batter bread in the oven.
So simple, even I can remember the recipe and directions.
Turn oven to 350 F
3 cups self rising flour
1/4 cup sugar
1 12 ounce can of beer
Mix the self rising flour and sugar together then stir in the beer.
Butter and flour large oven safe bowl.
Throw dough in floured bowl and shove it in the oven for 50 or 60 minutes.
In another 20 minutes fresh hot bread from my oven. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/8/2008 3:04:13 AM | | Sometimes I've made the peanut sauce on my own (using some peanut butter, cream and spices) but usually I'm lazy and just use a bottle of thai peanut sauce and then doctor it up a bit with my own spices. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/8/2008 11:43:23 AM | Hey Naughtical:
I've made THAT beer bread recipe TWICE..there's a thread on here about it and, I made it when I discovered it. First time as it states...second time, added a dash or two of tabasco sauce and a couple of shakes of dried dill weed. It was better the second time around. Yummy.
Right now, I am going to make some scrambled eggs and raisin toast. All I could think of that was appetizing right now since I'm so PISSED OFF that ANOTHER fridge/freezer came that was more damaged than the first one. DON'T ASK....
NOW, they are out of stock and don't know when they will get another one in.
OFCOURSE, they will call me the night before and will PROMISE to deliver me another one the next day. I told them that they should put at least THREE of them on the truck so that I have a selection to choose from that won't have any damage on it and PERHAPS they can look at the merchandise BEFORE it is boxed up? They AREN'T allowed to open the box except in front of the customer. Sheesh..What a day I'm having. Trying to look on the bright side... sigh....~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/8/2008 7:10:28 PM | I think I am a bit inebriated on a glass of white shiraz from Austrailia. I had an asian chopped chicken salad from Pei Wei...they are owned by P.F. Changs if anyone knows or has heard of them.
Yummy and burp...lol. excuse me.
~~Beth~~ feeling giddy | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/8/2008 8:04:52 PM |
I had an asian chopped chicken salad from Pei Wei...they are owned by P.F. Changs if anyone knows or has heard of them.
Yep. And for the record, P.F. Chang is not Chinese food. It's California asian fusion food despite they call it Chinese. The owner name is Paul Fleming and I guess he thought by tagging a Chinese name to his initials it'd make the resturaunt Chinese.
On the other hand, his steak house Fleming's is pretty dang good. The ribeye swimming in butter is VERY good. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 12:36:18 PM | dave in space:
I KNOW that P.F. Changs is not chinese and it IS touted as "asian fusion" here in Boca Raton, Florida. I never said that I was going for chinese food. Just said that I was eating an asian chicken salad from Pei Wei which is owned by P.F. Changs, but thank you for the clarification.
I've never heard of "Flemings"...where is that or where are they located? I love ribeye steaks as a rule, but NOT swimming in butter. I'll take them in all their natural glory grilled on the grill as medium rare or sometimes in a bit of montreal steak seasoning and maybe a tad of worchestshire sauce. Yummy, but tonight I'm making chili.
I haven't had anything to eat today as of yet and debating whether to make some scrambled eggs and a piece of cinnamon raisin toast. I'm not ready for the matzah yet.
~~Beth~~
P.S. Hey Naughtical, SmilingSalmon and anyone I missed. Hope you all are well!!
P.P.S. A THIRD refrigerator/freezer is being delivered tomorrow. PLEASE cross your fingers AND toes (if possible) that it doesn't come damaged or dented ....grrrrr!!
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 12:52:28 PM | Green eyes, the post wasn't directed at you. Was just ranting at P.F. Chang cuz everyone here (Phoenix) thinks it's Chinese food. Sorry if you thought I was giving you a hard time. 
Here's Fleming's website:
http://www.flemingssteakhouse.com/
I see they have a few locations in FL. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 1:40:14 PM | dave in space: I was only teasing with ya..I wasn't thinking you were giving me a hard time..you have to know my "teasing" sense of humor. If I were mad, YOU would KNOW it...not that I have a bad temper or anything, but I'm not one to keep it concealed if I am unhappy about something. I believe in not keeping your emotions pent up inside to fester. LOL.
You DID; however, let my "innuendo" about the ribs and any "leftovers" for me go over your head...THAT I was serious about in a joking manner. LOL. You definitely have to have a good sense of humor in the dating world and in this world in general.
Thank you for the link to the steakhouses. I will check it out for sure. Now....what to eat...hmmmm..I think I'll just make a meatloaf. I have to take out the meat to defrost. That would help. I have all the other ingredients. Hmmm...okay..speak at ya later...
Where is everyone btw? Hmmm...~~Beth~~ until later..maybe | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 1:43:51 PM | Okay...I am going in my kitchen right now to make the beer bread. I'm a little bit skeptical because it just seems TOO easy. I'll be back in a little while with my results...surely, even I can't mess this up.
Hey Beth...keeping my fingers crossed on the fridge...what a pain. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 3:13:30 PM | | ...Hey Greeneyes...one of the top rated steak houses in Toledo, Ohio serves all their steaks ( and I have to say..they make sure you know that they all grade prime) on a pre-heated steel plate (500 degrees they say) that has melted butter spitting off of it as they serve it to you . The steaks are good...but they don't marinate..it's a pure beef experience...with just the butter to add richness. For this experience they have no trouble charging you 50 bucks a plate...and everything is served "a la carte"...that is..you don't order a dinner..you order a steak..and then whatever else you want from the menu. So evidently the serving steaks "swimming in butter" is a new phenomenon in the restaurant industry....I hope they stop it before we all croak from a heart attack..LOL | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 3:21:43 PM | Sorry to bust your bubble, but the butter on steaks, usually garlic butter, is quite an old practice. I cannot even say how old, but I know I have read it in cookbooks from the 1800's and it has been very popular at TRUE steak houses for sure since the 1920's. Most of these places also used to serve heavy cream as a drink LOL. That was very popular in Hollywood for a few decades! Try that one on for size....
May I take your order sir??
Uhhhh, yes please. I would like the 20oz. Porterhouse and my wife will take the 16oz Delmonico. She will have the loaded baked potato and I want the Bacon Hash Browns. We will share a House Salad with Bleu Cheese. Please bring the Buttered Parker House Rolls and each of us will have a cup of coffee and a large glass of cream. Do you have 5 Layer Chocolate Cake for dessert?
After dinner service
Waiter!!!! 1 cigar, 1 Aperitif and 2 wheelbarrows please!!!
Oh Beth~~~ Hi Sweety!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 3:22:03 PM | But pupdaddy, it was SO good! I think I can use the word heavenly. :) Never had a better steak.... All natural beef. No silly marinades or sauces. It was even better since someone else picked up the tab.  But you are right. That's pretty much how most prime steak houses operates now. I need to figure out how to get work to pay for something like that again. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 3:35:37 PM | Oh man that song (or that line of it anyway) is now stuck in my head. lol
I was looking for something to cook for dinner and figured I'd add something my BF cooked for me last week, fairly easy too. Now I have no idea what it was called but all of the ingredients are to taste and the amount of food needed.
Fry up some bacon (be sure to drain it, he forgot so it was a little greasy) till its almost cooked to taste, add brocoli(sp?), and seasoning ( again to taste, I think he used a bit of basil in his).
While all of this is simmering in the pan, boil your pasta up, penne works well, once that is done drain and dump pasta in with the bacon mix. Mix in cheese till its melted and lightly caoting pasta mix.
It was really pretty good, definitely worth trying. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 3:37:12 PM | Sometimes I grill a steak on the bbq and baste it with a garlic butter mix. OMG that is simply to die for!
We used to have a fine dining restaurant here, where they shipped the steak in from the States. All a la carte. Never did last too long! Guess the expense was a tad too much for our lil town!
OT: I was nibbling at a cold chicken breast left over from last nite. How excitin! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 4:00:43 PM | Well, as I was driving to school, where I am now, I was eating some leftovers from last night...yes, my usual go to meal when I have no time, but I hate eating in the car
Shrimp
sweet potato fries
avocado
I don't know how I would live without this meal. I refuse to eat fast food unless it is one of those rare and fairly healthy places. If I didn't have this meal that I can make in 15 minutes, I would have starved all through school and fainted a few hundred times already. If I have to carry it into school, I just wrap it all up in a tortilla. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 4:27:26 PM | My steak can swim in butter all it wants...I love it!!!
I made the beer bread and it was awesome. I am not much of a baker, heck...I admit to not being much of a cook but this bread was good. So simple and quick. I ate a couple of slices plain, while still warm...I'll try it again later and see how it is cool. I made it with cold beer...can't help but wonder if the beer shouldn't have been room temperature??? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 10:05:32 PM | mmmm... Steak... Now I'm really going to have to get to rebuilding the deck...
The best, hands down steak I've ever had the pleasure of eating was at a private dinner at Ruth's Chris Steakhouse here in Edmonton, sitting in the old Bank Vault, very nice place.
A little salt, pepper, whole butter and a little parsley that was it. From talking with the servers, They're the only restaurant around that broils their steaks at 1800 degrees, they come to the table just sizzling away, and apparently the plates are only good for about 4 steaks, then they need to be replaced.
22oz bone in rib-eye, rare, about 1.5" thick... I usually hate the thicker cuts, as they seem to come med/well on the outside, and almost blue inside. This was perfect the whole way through, and seared perfectly on the outside. I almost didn't finish it! Hell, after 5 courses I almost couldn't walk! When I win the lottery, I might just head back. Thank god I wasn't paying, for the 10 of us the bill from what I heard was around $2500.00...Now that’s ridiculous, I should have known it was costly, the boss does like the expensive places, and the water steward (I kid you not) was a dead giveaway.
On topic, tonight was lazy Taco Casserole night. I kinda stole the idea from OlElpaso, but that’s all I stole lol. The kids saw it months ago, wanted it, I looked at the price, its not bad, but $6 for 4 Tortilla’s, a tiny pack of “cheese sauce” and a pack of taco seasoning? I figured I could do it a tiny bit healthier, at least with less preservatives, lol, but it’s hard to ever figure out if it’s been cheaper.
Browned a lb of ground beef, then added a sliced onion, and sliced mushrooms, then seasoned with Chili, garlic, onion & cayenne powders, paprika, cumin, oregano and a little pepper. Added about 1/2 a cup of water with a tablespoon of cornstarch, and let it simmer till it thickened up, abut 5 minutes or so.
Didn't have enough cheddar on hand for everything (I’d usually make my own cheese sauce, but it was also the time thing), so I added about a 1/2 a cup of nacho cheese I had, (I always have nacho cheese on hand lol...mmm... I buy it in cans the size of those big heinz katsup cans) as well a 1/4 a diced red and 1/4 a diced green peppers.
Grabbed the Pyrex casserole dish (my favorite oven dish), put in a flour tortilla, about 1/4 the meat mixture, another tortilla, more meat, tortilla, meat, tortilla, meat, then put it in the oven at 350 for about 20 minutes. Shredded the cheddar I had (about 1/2 a cup worth), and chopped a couple green onions up, layered that on top, and back in till the cheese started to bubble, then on broil just until it browned.
Served it with a pile of thin chopped iceberg lettuce, and a big dolop of sour cream (or two).
Made enough for me, my 10 year old, and my 3 year old, and still have about half the dish left for tomorrow lol. (kids idea, they love it) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 10:40:03 PM | Naughtical: You didn't take my suggestion and put a few dashes of tobasco sauce and a couple of shakes of dried dill weed in the recipe? TRUST ME..that did the trick the second time I made it; although, I wasn't terribly upset about the first time I made it with no seasonings at all. I took a bottle of Blue Moon beer straight out of the fridge and used that...NO..come to think of it..I took it out and let it sit on the counter while I was mixing up the other ingredients so it only had a bit of condensation on the outside of the bottle, but for the most part, it wasn't room temperature. It was STILL good.
Try it with the tobasco and dill weed next time you do it. OR doctor it up with whatever you like to taste.
Heyyyyyyy Smiling Salmon....
xoxo to all and keep your fingers AND your toes crossed on my fridge/freezer tomorrow...~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/9/2008 11:47:33 PM | | Here's something off the wall. Had a few things in my fridge I needed rid of. Eat it or throw it. Took a premade pack of Chicken tortellini and boiled it in a mix of chicken stock\garlic powder\onion powder\red pepper flake\fresh cracked pepper. Then I cut up a few chicken breasts and threw them in. Didn't look very appetizing so I tossed in 3 tbls. of Curry mix. Heavenly lol | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/10/2008 3:02:02 AM |
The best, hands down steak I've ever had the pleasure of eating was at a private dinner at Ruth's Chris Steakhouse here in Edmonton, sitting in the old Bank Vault, very nice place
I used to be a fan of Ruth's Chris until I discovered Smith & Wollensky. They are much better in my opinion and they have a truffled mac and cheese that is to just die for. :) We actually have 3 or 4 high end steak places in town, I haven't tried the others yet. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/10/2008 3:18:00 AM | I use a loaf pan for the beer bread and have made it in muffin pans, just adjust the time. I also use room temp beer because it helps the yeasting process-rising. Either works. Just a personal preferance.
We have a PF Changs and Ruth Chris in town--have not tried either................ | |
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Älska
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Joined: 3/29/2008
Msg: 325 | |
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